Lentil & Quinoa Chili [Bulkbites.com]

• Servings: 4
• Time: 40 minutes

When I think of the vegan and gluten free source of protein then lentil comes to my mind first. Lentils are a good and cheap source of protein; it is also low in fat and calorie. I use this super ingredient with quinoa to make this lentil and quinoa chili recipe that is healthy and delicious. This is a unique flavor recipe; lentil and quinoa balance the nutrition and complements each other well. I use to make it double in quantity to freeze and use for over the days. This recipe needs a variety of beans like kidney bean and black bean; you can use canned beans for convenience. Though I prefer dry beans to control the salt quantity, but then I need to cook them before starting the process. Let’s see how to make this classy chili recipe.

Nutrition

• calories: 510
• protein: 26
• carbs: 91
• fat: 5
• saturated fat: 0.68
• polyunsaturated fat: 2.12
• monounsaturated fat: 1.87
• cholesterol: 0
• sodium: 622
• potassium: 1135
• dietary fiber: 25.47
• sugars: 4.64
• vitamin a: 56
• vitamin c: 11
• calcium: 130
• iron: 9
• magnesium: 0
• complex carbs: 60.89
• other fats: 0.33

Ingredients

• 1 cup Quinoa, uncooked
• 1 cup Lentils, raw
• 1 1/2 cup Bush's Best, Black Beans
• 1 cup Beans, kidney, royal red, mature seeds, cooked, boiled with salt
• 1 tbsp chopped Garlic
• 1 cup, sliced Onions, raw
• 1 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
• 1 unit Bell pepper (green/yellow/red)
• 1 tsp Oil, olive, salad or cooking
• 1 tbsp, whole Spices, cumin seed
• 1 tbsp Spices, cinnamon, ground
• 1 tbsp Spices, chili powder
• 1 dash Salt, table
• 1 tbsp Spices, pepper, black
• 1 tbsp Spices, curry powder
• 2 cup SWANSON BROTH, Vegetable Broth
• 1 cup Coriander (cilantro) leaves, raw
• 1 1 cup Water

Instructions

• Take a large deep sauce pan, saute onion and garlic with olive oil.
• Add tomatoes, curry powder, red chili powder, cumin, cinnamon and pepper, cook for 3-4 minutes on medium heat.
• Add vegetable stock, quinoa, lentils and water, bring to a boil.
• Cover and cook for 30 minutes on low heat or until quinoa and lentils cooked.
• Meanwhile pressure cook beans in case using dry beans.
• Stir in cooked or canned black beans, kidney beans, chopped bell pepper, salt and cilantro.
• Cook while stirring on high heat to thicken the chili for 5 minutes.
• Lentil and quinoa chili is ready to serve.